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Steak Au Poivre with Cheesy Hesselbeck Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce

Steak Au Poivre with Cheesy Hesselbeck Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce

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Steak Au Poivre is a classic French bistro dish known for its rich, peppercorn-spiked sauce. Hesselbeck potatoes—the Swedish version of baked potatoes—are thinly sliced vertically for maximum crispiness. Delicious no matter how you slice it, it’s bound to impress.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sirloin Steak

12 ounce

Yukon Gold Potatoes

4 ounce

Kale

1 ounce

Sour Cream

(ContainsMilk)

1 ounce

Parmesan Cheese

(ContainsMilk)

1 unit

Beef Stock Concentrate

2 ounce

Shallot

1 teaspoon

Black Peppercorns

2 clove

Garlic

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3234.232 kJ
Calories773 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber7 g
Protein47 g
Sodium722 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Cutting Board
Knife
Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Make the hesselbeck potatoes: Preheat the oven to 450 degrees. Cut very thin slits vertically into each potato, stopping when you get ¾ of the way through. Be careful not to cut all the way through! Place the potatoes on a foil-lined baking sheet and drizzle with olive oil. Rub the olive oil in between all the slits and season with salt and pepper. Place baking sheet in the oven for 25-35 minutes, until potatoes are tender and golden brown on the edges. TIP: Place two skewers or chopsticks on each side of the potato, perpendicular to your knife, to keep you from slicing all the way down through the potato.

2

Prep the ingredients: Halve, peel, and mince the shallot. Mince or grate the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves. Using a flat mallet or a pan, crush the peppercorns inside their bag until coarsely ground.

3

Start the kale: Heat a drizzle of oil in a large pan over medium heat. Add half the garlic to the pan and cook for 30 seconds, until fragrant. Add the kale to the pan along with a splash of water. Cook, tossing, for 4-5 minutes, until very soft. Season with salt and pepper. Remove the pan from the heat and set aside—we’ll come back to it later!

4

Sear the steak: Heat a drizzle of oil in a medium pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and sear 2-4 minutes per side, until browned but not yet cooked to desired doneness. Set aside.

5

Once the potatoes are tender, remove the baking sheet from the oven. Sprinkle the potatoes with the Parmesan cheese, carefully placing the cheese in between the layers. Place the steak on the baking sheet and return to the oven for 4-6 minutes, until the cheese bubbles and the steak is cooked to desired doneness. Remove the baking sheet from oven and let the steak rest for 5 minutes.

6

Make the shallot-peppercorn sauce: Meanwhile, heat another drizzle of oil in the same pan you cooked the steak in. Add the shallots, remaining garlic, and crushed peppercorn (to taste, start with a little and go up from there) to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the stock concentrate and ½ cup water to the pan and scape up any browned bits from the bottom of the pan. Bring to a simmer and reduce until thickened. Remove pan from heat, then swirl in 1 tablespoon sour cream and 1 tablespoon butter. Taste and season with salt and pepper.

7

Finish the kale: Return the kale to medium-low heat and stir in 1 tablespoon sour cream. Season with salt and pepper.

8

Plate: Slice the steak against the grain, then serve alongside the hesselbeck potatoes and creamed kale. Drizzle the steak with the shallot-peppercorn sauce and enjoy!